Cheesecake factory makes some sinful cheesecakes and now you can, too! Hershey chocolate lovers, get ready!! Cheesecake. Simple, delicious, decadent. This is a perfect dessert for any occasion. The crust on this cheesecake has the perfect amount of sweetness with a crispy texture that is not lost in the oven. The cheesecake is creamy and rich. I’ve topped this cake with ganache, whipped cream and lots of chocolate making it a sundae version! I hope you’ll try this Hershey Sundae cheesecake out soon. And as far as the cream cheese, I always use Philadelphia! cream cheese! You may also like my cherry topped cheesecake, cookie dough cheesecake or Death by chocolate mini cheesecakes.
Hershey Sundae Cheesecake
Ingredients
Crust:
- 1 1 /2 c. graham cracker crumbs
- 1 T sugar
- 6 T melted butter
Cheesecake:
- Four 8-ounce packages PHILADELPHIA cream cheese at room temperature
- 1 ⅔ cups sugar
- ¼ cup cornstarch
- 1 tablespoon pure vanilla extract
- 2 extra-large eggs
- ¾ cup heavy whipping cream
Ganache
- 9 oz semi-sweet chocolate chips
- ¾ cup heavy whipping cream
Garnish
- Fresh whipped cream Or you could use cool whip
- Hershey bars broken into pieces
- chocolate chips
Instructions
Crust:
- Combine all ingredients and press into a 9 inch springform pan.
- Bake at 350 for 8 minutes. Let cool.
Cheesecake:
- In a large bowl, using an electric mixer fitted with the paddle attachment, beat 1 package of the cream cheese, 1/3 cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times.
- Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
- Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla.
- Blend in the eggs, one at a time, beating well after each.
- Beat in the cream just until completely blended.
- The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust. Wrap the sides of the pan in aluminum foil.
- Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform. (Alternatively, use a cheesecake moat-my fave!) Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1 1/4 hours. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes). Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours. Chill until cold. Then Pour on the ganache.
Ganache
- Heat cream just to a boil.
- Pour over chips and let sit one minute.
- Stir until smooth.
- Let cheesecake with ganache sit in fridge until COLD.
- Top with whipped cream, chocolate chips and Hershey pieces.
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